Tools/materials Macrobrachium giganteum 500g
White pepper 10g
Black pepper 10g
Freshly ground black pepper10g
Freshly ground white pepper10g
Cinnamon powder 5g
Pepper 5g
Red label rice wine 400 ml
A little salt
0 1 Mix black pepper, white pepper, pepper powder, cinnamon powder, sea salt and freshly ground black pepper evenly to make seasoning powder.
Put the prawns in a container that can be dried, and add half of the seasoning powder.
Then pour in a proper amount of rice wine and spill the shrimps slightly.
04 fire, after the rice wine is boiled, turn off the fire and let it cool for about 20 minutes.
Re-light the fire and continue to stir.
Wait until the juice is almost collected, then add the other half of the seasoning powder, and then continue stirring.
When the shrimp noodles are completely dry, they can be cooked.
It is especially recommended that this dish is made of bighead shrimp, also called Thai shrimp, which is the most common shrimp species in Taiwan Province Province, and the shrimp body is very full. If you don't buy it, you can also use grass shrimp instead.
The Chili shrimp here is cooked in the pot of the dog's mother. It doesn't agree with heat dissipation and can keep the food warm. It can also be replaced by a pot suitable for dry burning.
The key step of cooking this dish is to turn off the fire, and use the principle of heat expansion and cold contraction to make wine and pepper better integrated into shrimp.
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